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Herbs: Weeds

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About

Bartram once complained about a number of weeds that plagued gardeners then, as now. His rogue’s list included dandelion, dock (Rumex spp.), purslane (Portulaca oloracae), and sorrel—all edible plants that had found their way from the Old World to the New. While the herbs were often brought along purposely, sometimes they traveled along on their own. We call such plants “weeds.”

From an evolutionary standpoint, weeds are great success stories. The gardener’s opinion of them is somewhat less enthusiastic. The vigorous growth of these introduced species makes them especially good at claiming disturbed soils as their own. The tilled soil of domestic agriculture, unfortunately, is prime “disturbed soil” for weeds. Roadsides and abandoned lots are other examples of disturbed soil—and most of the plants that colonize such places are weeds, many of which are either known Old World herbs or plants that possess some of the desirable characteristics of culinary herbs. The wild fennel that grows everywhere in San Francisco is a perfect example.

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